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Violation code

Inspection Date

Inspection Type

Area A Viol.

Area B Viol.

Area C Viol.

Area D Viol.

Area E Viol.

20: Area E Violation - Managerial Controls (Date marking/disposition)

Jan 18, 2008

Inspection

0

0

0

0

1

No violation noted during this evaluation.

Jan 18, 2008

After Corrections

0

0

0

0

0

No violation noted during this evaluation.

Jan 25, 2008

Follow-up Inspection off site

0

0

0

0

0

No violation noted during this evaluation.

Jan 14, 2009

Inspection

0

0

0

0

0

Area Violation Descriptions

Area A Violations

Foods being held at improper temperatures or not being cooked properly. When food is not held at a proper temperature (less than 45 °F for foods being held cold, or more than 140°F for foods being kept hot) bacteria can grow in the food and make you sick. It is also important that food is cooled down quickly when it is refrigerated, and that it is reheated to at least 165°F before serving.

Area B Violations

Equipment must be cleaned and sanitized properly to prevent contamination of foods. Violations in this area include improper washing and sanitizing of dishes, pots, pans and surfaces that will come in contact with the food.

Area C Violations

Food from an approved source. Establishments serving food to the public must obtain the food they serve from a source that has been inspected and approved

Area D Violations

Poor personal hygiene that could lead to contamination of the foods. Food handlers/servers who are ill or who have not properly washed their hands can create a major source of food contamination. Another problem covered under this area is restroom or hand washing facilities that are not properly functioning or accessible to employees.

Area E Violations

Other important violations. This area includes violations that could create a high risk of food contamination and foodborne illness if allowed to continue. These include improper construction of food contact surfaces, non-approved and / or protected water source, non-approved sewage disposal, presence of pets or pests and proper storage of toxic items so that they will not contaminate the food.

Violation descriptions:

20 - Ready-to-eat, potentially hazardous foods must be date marked when they are being stored in the refrigerator. A system of dating the food product must be implemented to ensure its safety with a maximum of 7 days at a 41°F or below. After 7 days the food cannot be served.

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